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Ingredients
- 1/2 lb Dry navy beans
- 6 c. Low-sodium chicken stock Freshly-grnd white pepper to taste
- 1 c. Water
- 1/4 c. Heavy cream - (to 1/2 c.)
- 8 ounce Diced pancetta
- 3/4 c. Small-diced, seeded Creole tomatoes
- 1/2 c. Small-diced red onion
- 2 Tbsp. Fresh basil leaves chiffonade
- 1 c. Cubed white bread - (1/4" cubes) toasted Drizzle of extra virgin olive oil
Directions
- In a large saucepan, over medium heat, combine the beans and 6 c. of the chicken stock. Season with pepper. Bring the liquid to a boil, reduce heat to low and simmer, uncovered for about 2 hrs, or possibly till tender. Remove from the heat. Using a hand held blender or possibly food processor, puree till smooth. Whisk in the water and cream to desired consistency. Cold the soup completely and chill till chilled.
- In a saute/fry pan, over medium heat, render the pancetta till crispy, about 4 to 6 min, stirring occasionally. Remove from heat, drain, reserving fat for later use and cold.
- In a mixing bowl, add in the tomatoes. Season with salt and pepper. Add in the crispy pancetta, red onions, basil, and croutons. Season with a drizzle of the extra virgin olive oil, salt and pepper. Remove the soup from the refrigerator and whisk till smooth. Add in a little water if needed.
- To serve, ladle the soup into individual bowls. Garnish each soup with the relish.
- This recipe yields 8 to 10 servings.
- Comments: The original recipe title as listed is "Cool Puree Of White Bean Soup With A Crispy Pancetta And Creole Tomato Relish".
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 273g | |
| Recipe makes 8 servings | |
| Calories 180 | |
| Calories from Fat 37 | 21% |
| Total Fat 4.15g | 5% |
| Saturated Fat 1.64g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 722mg | 30% |
| Potassium 585mg | 17% |
| Total Carbs 21.37g | 6% |
| Dietary Fiber 7.8g | 26% |
| Sugars 1.35g | 1% |
| Protein 14.48g | 23% |
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